Tortilla Española (also known as Spanish Omelette) couldn’t be easier to prepare! Sliced potatoes and onions are fried in plenty of olive oil, then cooked with eggs, very much similar to an Italian frittata. This Basque version is also made with sweet red peppers and a little manchego cheese for an extra layer of flavour.
In Spain, tortilla, which is one of the most famous national dishes refers to a hearty egg-and-potato dish that’s typically served warm or at room temperature any time of day. It’s the perfect snack, appetiser or tapas dish., one you find in many bars and cafes. The standard ingredients are simple and likely ones you already have on hand: potatoes, eggs, and onions. Tortillas are flipped and finished on the stove, which actually what separates them apart from an Italian frittata, which traditionally is finished in the oven.
Spanish Potato Frittata – finished in the oven
This recipe would however qualify as a frittata rather than a tortilla, since I like to finish it jn the oven, rather than flipping it over in the pan. I find this easier when preparing a larger tortilla and since I am using a square skillet this is the easiest method to follow. For this recipe, I like to use my ELAG oven-prof skillet as it is non-stick, and also has a heavy base, making it is great choice for frying potatoes. Not to mention, thanks to its square shape, it takes advantage of the entire cooking surface, when cooking with induction.
How to adapt this recipe
- I like using red peppers, as they add sweetness and a layer of extra flavor. They can of course be left out, or you could replace them with roasted red peppers as they add even another layer of flavor.
- Or try adding fresh herbs to the mix.
- You can also turn this into an even more hearty tortilla by adding smoked fish (trout or salmon), some capers, and maybe even a handful of spinach leaves.
- Or try adding a little bacon to the mix, or Spanish Serrano ham or Italian Parma di Prosciutto.
- Alternatively, keep it basic with potatoes and eggs (and maybe some cheese) and go for extra toppings. Try fried chorizo, a handful of young arugula leaves and roasted red peppers.
How to serve Tortilla Española
This Spanish Potato Frittata recipe is great served on its own as a side or a snack, but you can also make a meal of it by pairing it with a salad. A simple green salad or a mixed green salad is the perfect choice. Especially if paired with a delicious homemade dressing like my classic French dressing. Perfect for a simple and flavorful lunch or dinner.
Looking for more ideas with potatoes?
Try one of these delicious recipes:
- Greek Skillet Potatoes
- Potato Latkes with Smoked Salmon & Crème Fraîche
- Mediterranean Potato Salad with Mustard and Capers
- Fried Potatoes and Eggs
Tortilla Española (Spanish Potato Frittata) with Sweet Red Pepper
- 4 1/2 tablespoons olive oil divided
- 2 small yellow onions chopped
- 2 cloves garlic minced
- 600 g all-purpose medium-starch potatoes, peeled and thinly sliced
- 1 sweet red pepper thinly sliced
- 8 eggs
- 1/2 teaspoon smoked paprika
- Sea salt and freshly ground pepper to taste
- 30 g fresh grated manchego cheese optional
- Chopped flat-leaf parsley to garnish (optional)
In a large ovenproof non-stick or cast-iron skillet, heat 2,5 tablespoons oil over medium-high heat. Add the onion and garlic and season with salt; cook, stirring occasionally, until softened, about 4 minutes.
Add the potatoes, red pepper, an additional 2 tablespoons oil, and season with pepper and 1/2 teaspoon salt, or to taste. Cook, stirring occasionally, for 25 minutes, or until the potatoes are tender and lightly browned in places.
Meanwhile, preheat the oven to 450°F / 230°C.
Transfer the potato mixture to a large bowl and let cool slightly.
In a second bowl, lightly beat together the eggs with the smoked paprika and a pinch of salt and pepper, then add to the bowl with the potato mixture.
Return the skillet to medium-high heat and once hot add the potato and egg mixture to the pan. Sprinkle the grated cheese over top (alternatively, add to the egg mixture), if using.
Lower the heat to medium and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook, shaking the skillet occasionally, until the eggs are halfway cooked, about 5 minutes. You will see the egg set around the edges of the skillet and when you shake the skillet, the egg mixture will not be as loose or jiggly.
Transfer the skillet to the preheated oven and cook until the top of tortilla is just set, 3-4 minutes. Turn the heat to broil and cook until the top is beginning to lightly brown in places and the tortilla seems fully set when the pan is shaken, 2-4 minutes.
Let cool, garnish with a little parsley, then using a spatula, divide the tortilla into pieces. Serve and enjoy!
- For recipes like this one, I use my favorite Farchioni Olii SpA oil . The oil is heat-resistant and is well suited for roasting, frying and also in salads.
- Enjoy this tortilla as a meal served with a side salad. Or divide into smaller pieces and serve as an hors d'oeuvre–sized snack.
- Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Or reheat in the oven and enjoy warm.
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Many thanks to ELAG Products GmbH for sponsoring this recipe.